In a large pot,
bring cider vinegar,
white sugar, turmeric,
celery seed, garlic
and cayenne pepper
to a boil, then simmer
for 5 minutes. Add the
pepper slices and
simmer for exactly
4 minutes. Using a
slotted spoon, transfer
the peppers into
canning jars to within
¼ inch of the jar’s
upper rim. Boil the
syrup for 6 minutes.

Use a ladle to
pour the boiling
syrup into the jars
over the jalapeño
slices. Insert a
chopstick to the jar
bottom a few times to
release air pockets.
Fix on two-piece lids.

Place jars in a
canner, cover with
water by 2 inches.
Bring the water to a
quick boil, then set the
timer for 10 minutes
for half-pints and
15 minutes for pints.
When done, cool the
jars for 24 hours.

Vegetable Slaw

• 1 tbsp chopped parsley

• 1 tbsp chopped tarragon

• 1 tbsp cider vinegar

• ½ tsp cane sugar

• ¼ shaved green cabbage

• ¼ shaved red cabbage

• ½ shaved red onion

• 1 carrot, peeled and julienned

• ½ bulb shaved fennel

• 2 tbsp olive oil

• 1 tsp sesame oil

• 1 tbsp black sesame seeds

• salt and pepper

Mix all ingredients together and season with salt and pepper.

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